Hometown Recipes For The Holidays/2007

De Lime in De Coconut Cheesecake
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
CRUST: 1 cup graham cracker crumbs 1/2 cup sweetened shredded coconut 3 tablespoons sugar
1 teaspoon grated lime zest 3 tablespoons butter or margarine, melted FILLING: four 8-ounce package cream cheese, softened
4 eggs one 15-ounce can sweetened cream of coconut milk 1/2 cup sour cream
2 teaspoons grated lime zest juice of 2 medium grated limes 1 teaspoon vanilla extract
whipped cream, optional lime wedges, optional



1 Preheat the oven to 325 F.
2 To prepare the crust, combine the graham cracker crumbs, coconut, sugar, zest, and butter in a food processor. Process until just blended. Press in the bottom and about 1/2 inch up the sides of a 10-inch springform pan.
3 To prepare the filling, place the cream cheese in a large bowl and beat with a mixer at high speed until smooth. Reduce the speed to low and add the eggs, 1 at a time; beat well.
4 Add the remaining filling ingredients and beat well. Scrape the bottom and sides of the bowl and pour the filling over the crust. Bake for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnigh. Garnish with whipped cream and lime wedges, if desired.

Back